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Japanese Cuisine: Kaki Dotenabe-Oysters Pot-au-feu

The Japanese are not only great producers of oysters, they also come with some both delicious and simple ways to eat them that my friend Lou-Ann would definitely try!

The following recipe makes for a great pot-au feu or potluck in cold evenings! Ingredients can be easily varied according to the seasons and avaibility, although the oysters and tofu are a must!

Kaki Dotenabe/Oysters Pot-au-feu:

INGREDIENTS: For 5 people

-Oysters: 500 g (without the shells!LOL)
-Yaki tofu/grilled tofu: 1 large block~400 g
-Chinese cabbage: as appropriate
-Mizuna/trefoil or kikuna/edible chrysanthemum leaves: as appropriate
-White leek: 1
-Mushrooms of your choice: as appropriate
-Ito konnyaku/konnyaku vermicelli: 1 standard pack
-White miso paste: 300 g
-Red miso paste: 50 g
-Mirin/sweet sake: 5~6 tablespoons
-Dashi/soupstock: 4~5 cups/800~1000ml/cc


-Drop the oysters in a bowl. Sprinkle them salt. massage them carefully. Clean under running cold water. Drain well.

-Cut the block of grilled tofu into 16 pieces.

-Clean the ito konnyaku/konnyuaku vermicelli under cold runnin water. Cut into 7~8 cm long bits.

-Cut all vegetables into the same size (Bite-size)

-In a bowl mix the two miso paste well. Add mirin and mix well again.
Line the inside of the pot with the miso paste mixture. Pour the dashi/soupstock in it and place over fire.

-First drop the vegetables and tofu inside the pot. The moment they are cooked add the oysters. The oysters should come in last, otherwise they will get hard.
Scoopthe food out of the pot into your own bowl with enough soup to enjoy the whole!

-Eat with chopsticks and Chinese spoon!

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